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Article History

Received: 6 December 2023

Accepted: 14 June 2024

First Online: 25 June 2024

Practical application

: The blending of fats emerges as a viable and sustainable alternative, allowing for the production of blended fat applicable for chocolate and confectionery products with improved hardness, melting resistance, and a desirable mouthfeel. It is beneficial for cost reduction without compromising quality. Additionally, the study encourages the exploration of novel ingredients by blending palm stearin and bambangan kernel fat stearin. The utilization of stearin from bambangan kernels as a by-product showcases a sustainable approach in cocoa butter alternative production, with potential application across industries to reduce waste and enhance overall sustainability. Furthermore, the compatibility of palm stearin and bambangan kernel fat stearin blends with traditional cocoa butter, ensures a smooth integration of alternative ingredients into established cocoa butter.